| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Milk |
| 1/3 |
c |
Oil |
| 1 |
|
Egg |
| 1/2 |
c |
Sliced fresh strawberries |
| 1/2 |
c |
Sliced fresh rhubarb |
|
|
Sugar |
| 6 |
|
Strawberries; halved |
INSTRUCTIONS
From: esined@inforail.MV.COM (Denise Gaunt)
Date: Mon, 21 Aug 1995 05:14:56 GMT
Mix together dry ingredients and stir in the egg, oil and milk until just
blended; fold in the strawberries and rhubarb. Divide equal amounts of the
batter into 12 lined muffin cups and sprinkle over each with a small amount
of sugar. Top each cup with a strawberry halve. Bake at 400 degrees for 18
to
20 minutes.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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